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Tofu Florentine
- 4 tbsp (60 ml) vegetable
oil
- 2 oz (120 grams) fresh baby spinach
- 1/2 pkg (6 oz or
360 grams) firm silken tofu
- 1/3 tsp (2 ml)
turmeric
- 2 English muffins, sliced
- 1/4 cup
(60 ml) margarine or butter
- 1 tsp (5 ml) lemon juice
In 2 tbsp (30 ml) of vegetable oil over medium heat, cook the
spinach until it had wilted. Remove from heat and keep warm.
Drain the
tofu and mash with a fork, add the turmeric and mix well. Using the remaining
vegetable oil, cook the tofu over medium-low heat until warmed
through.
Lightly toast the English muffins.
Whisk together the
butter or margarine and lemon juice and warm in the microwave or in a sauce
pan.
Place the tofu on the muffin halves, add the wilted spinach and
drizzle with sauce. Serve immediately.
Serves
2.
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